Directions

1. Preheat the oven to 150°C / Fan 130°C. Grease and line the base and sides of a 20cm (8 inch) square baking tin with greaseproof paper. Melt the butter (or dairy free alternative) in a pan over a low heat. Add the golden syrup and sugar to the butter and heat gently. Once the sugar has dissolved and the butter has melted, remove the pan from the heat and stir in the porridge oats until evenly coated in the syrupy mixture. Pack the mixture into the baking tin and press down firmly into an even layer. Bake in the oven for 35 minutes.

2. To make the caramel, melt the sugar, syrup and butter (or dairy free alternative) in a pan over a gentle heat. Stir until the sugar has dissolved then add the vanilla extract and cream or soya cream. Turn up the heat slightly and watch the mixture begin to thicken and turn a rich golden colour, (approximately 12-15 minutes) remove from the heat and pour over the flapjack base. Leave to set.

3. Meanwhile, melt the chocolate in a heatproof bowl over simmering water and stir in the oil (this helps to prevent it from setting completely solid) and pour it over the caramel topping. Smooth into an even layer and gently shake the pan to settle.

4. Leave to cool and set for around 4-6 hours before removing from the pan. Warm a knife with boiling water to get a clean line when slicing.